Crisp, refreshing, and made with an abundance of fresh fruit, this White Sangria recipe will be the hit of your next summer party—or tonight’s dinner on the patio.

Why You’ll Love This White Sangria Recipe

• It’s the Cocktail of the People. You don’t have to be an expert mixologist to whip up a pitcher of this white sangria—and you don’t need fancy shakers, strainers, and glasses either. Like my Champagne Punch and Rum Punch, sangria is easy.
• Fruity and Refreshing for a Hot Summer Day. If you like your adult beverages fruity (ahem: Strawberry Mojito, Peach Margarita), white sangria is the drink for you—but unlike a lot of other fruity boozy drinks, sangria is light and refreshing, not cloyingly sweet. It’s got balance!
• A Perfect Party Starter. Make sangria for a party, and everyone flocks to it. This white sangria is always the most popular beverage at any summer get-together. Make a pitcher ahead of time so you don’t have to worry about mixing drinks and cocktails while entertaining.
• Great for Any Occasion. You don’t have to throw a party to enjoy sangria, though! Fire up some Grilled Swordfish for dinner and enjoy it with a glass of sangria on the patio.
• Fabulously Versatile. With sangria, the possibilities are endless. Tweak my white sangria recipe to your tastes, or use it as a starting point to come up with your own boozy creation. I’ve even made a spooky red wine sangria for Halloween—my Halloween Sangria!

How to Make White Sangria

The Ingredients

• Orange. Our trifecta of citrus starts with orange, which adds a touch of sweetness to the mix.
• Lemon. Lemon brings bright, tart flavor to the table.
• Lime. Lime adds tartness too, but also some depth and nuance.
• Peaches. If you can get your hands on fresh, ripe, juicy peaches, by all means, use them in this white wine sangria! When peaches aren’t in season, you don’t have time to wait for them to ripen, or you don’t feel like peeling them, use frozen.

• Berries. You can use sliced strawberries, blackberries, blueberries, or raspberries—one of them, a few of them, or all of them. Fresh or frozen are fine here too.
• Granulated Sugar. This is an optional addition; taste the sangria and see if it needs more sweetness. Honey or agave can also be used.
• Peach Brandy. Peach brandy is a delight with the summery flavors of white sangria, but apple brandy works too. You can also use regular brandy, but it has a stronger flavor.
• Triple Sec, Amaretto, or Dark Spiced Rum. Use whatever liqueur you have on hand or prefer.
• Dry White Wine. To balance the sweetness of the fruit, choose a dry wine like Verdejo, Albarino, Pinot Grigio, or Sauvignon Blanc.
• Prosecco. For a hit of effervescence! You can use sparkling water, club soda, or lemon lime soda for a little less alcohol and lot more bubbles.
• Fresh or Frozen Berries. An optional garnish for serving with this white sangria recipe.
• Fresh Mint Leaves. Also optional, but if you’ve got some growing in your backyard, this is a great way to use it!

The Directions

1. Slice and Juice the Citrus. Add ’em to the pitcher.

2. Add the Rest of the Fruit. Peaches and berries. 

3. Stir In Everything the Liquers. If you’re using sugar, add it and make sure it dissolves.

4. Add the White Wine. Stir one more time.
5. Chill. For at least 4 hours or up to 1 day.
6. Pour and Top. Serve the white sangria over ice, then top with a splash of Prosecco and garnish with berries and mint. ENJOY!

Storage Tips

• To Store. Refrigerate white sangria and use it within 5 days. If your pitcher doesn’t have a lid, cover it with plastic wrap. As sangria sits, the flavors will change slightly, but it will still be tasty!

What to Serve with White Wine Sangria

• Apps and Finger Foods. We’re talking summery party food here! Garlic Butter Shrimp, Whipped Feta Crostini with fresh fruit, and all your go-to faves.
• Grilled Shrimp or Fish. Dry white wine pairs well with seafood, and since summer is grilling season, I especially love serving it with my Grilled Salmon and Shrimp Kabobs with Pineapple.
• Chicken. White meat is also a classic pairing with white wine. Serve white sangria with Grilled Chicken Breast or Chicken Kabobs.
• Salad. Crisp, refreshing sangria is ideal for serving with a crisp, refreshing salad like my Green Goddess Salad and Watermelon Salad.

Recommended Tools to Make this Recipe

• Pitcher. A wide-mouthed glass pitcher is all you need for perfect presentation! 
• Wooden Spoon. For giving your sangria a good stir. I like this set because it comes with three different sizes for all your stirring needs.
• Citrus Juicer. This citrus juicer is my go-to. It catches the seeds, so you don’t have to fish them out of the juice with a spoon.

Recipe Tips and Tricks

• Use the Best Fruit You Can Find. Lackluster fruit makes lackluster sangria, and this white sangria recipe is all about sweet, ripe summer fruit. It’s better to use frozen peaches and berries than fresh ones that are bland or past their prime.
• Let the Flavors Meld. This makes the difference between good sangria and great sangria. Only once you give your white sangria time to sit and chill will the fruit flavors diffuse into the wine mixture.
• Freeze the Fruit for Outdoor Serving. If it’s a hot day and you’re throwing an outdoor party, freeze the fruit (or use store-bought frozen fruit) for your sangria. This will keep it perfectly chilled without ice cubes watering it down.
• Make a Few Batches for a Party. This white sangria recipe goes fast, so make sure you have backup! 

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White Sangria Recipe

Crisp, refreshing, and made with an abundance of fresh fruit, this easy white sangria recipe will be the hit of your next summer party!

Course Drinks

Cuisine Spanish

Prep Time 15 minutes minutes

Chilling Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6 servings

Calories 200kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 orange
• 1 lemon
• 1 lime
• 1 cup sliced peaches fresh or frozen
• 1/2 cup berries fresh or frozen berries (sliced strawberries, blackberries, blueberries, or raspberries)
• 2 tablespoons granulated sugar optional
• 1/4 cup peach brandy or apple brandy or regular brandy (note regular brandy will have a stronger flavor)
• 1/4 cup triple sec or amaretto or dark spiced rum; all are delish, so use what you like/have
• 1 bottle dry white wine; such as Verdejo Albarino, Pinot Grigio, or Sauvignon Blanc
• Prosecco or sparkling water, for serving
• Ice for serving
• Fresh or frozen berries optional for serving
• Fresh mint leaves optional for serving

Instructions

• Half the orange, lemon, and lime. Cut one of each half in half again so you have 2 quarters. Juice each quarter into a large pitcher. Add the remains of juiced fruit.
  
• Cut the remaining citrus halves into thin slices, then add the slices to the pitcher. Add the peaches and berries.
  
• Add the brandy, triple sec, and sugar (if using). With a wooden spoon, muddle to combine and dissolve the sugar.
  
• Pour in the wine and stir once more. Chill at least 4 hours or overnight.
  
• To serve, fill glasses with ice. Give the white sangria a stir, then pour it over ice. Top with a splash of Prosecco, stir gently once more, and garnish with berries and mint as desired.

Notes

TO STORE: Refrigerate white sangria and use it within 5 days. If your pitcher doesn’t have a lid, cover it with plastic wrap. As sangria sits, the flavors will change slightly, but it will still be tasty!

Nutrition

Serving: 1 (of 6) | Calories: 200kcal | Carbohydrates: 19g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Potassium: 196mg | Fiber: 2g | Sugar: 14g | Vitamin A: 145IU | Vitamin C: 24mg | Calcium: 27mg | Iron: 1mg

Related Recipes

Looking for some more easy cocktail recipes? I’ve got plenty of ideas for you! Here are some of my favorites:

Drinks

White Sangria Recipe

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Christmas Punch

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Mulled Wine

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Grilling season is upon us, and I’m taking full advantage with easy, breezy Mediterranean grilled Chicken Kabobs.

Why You’ll Love This Chicken Kabob Recipe

• Everyday Ingredients. Sometimes I like to play around with different flavor profiles for my grilled chicken skewer recipes (Fajita Chicken Kabobs, Grilled Pesto Chicken Skewers, lemon Chicken Marinade), but I designed this chicken kabob marinade to be made with pantry ingredients.
• Guaranteed Crowd-Pleaser. Readers love serving up these grilled chicken kabobs for backyard BBQs and cookouts—they’re a step up from Grilled Chicken Breast and always a hit. They can be prepped ahead or assembled at the last minute.
• Light and Healthy. Some shish kabob recipes feature sugary, sodium-laden soy sauce marinades. This homemade marinade has just a touch of honey for balance, and you can add as much or as little salt as you like. Much better!
• Juicy and Flavorful. Tender, juicy chicken with smoky veggies and an herbaceous, Greek-inspired marinade. There’s a good reason these grilled chicken kabobs are a reader favorite.
• COLOR. Just look how gorgeous they are! The colorful veggie and char marks steal the show.

How to Make Grilled Chicken Kabobs

The Ingredients

For the Chicken and Chicken Kabob Marinade:

• Boneless Skinless Chicken Breasts. You can use chicken thighs instead if you prefer.
• Olive Oil. To keep the chicken from sticking. Also, for healthy fats and flavor.
• Red Wine Vinegar. For brightness, pop, and to help the chicken tenderize.
• Honey. To balance the acidity of the vinegar and help the chicken caramelize on the grill.
• Dried Herbs. To go with the Mediterranean chicken kabobs theme, I selected oregano and rosemary. Feel free to swap thyme or Italian seasoning, or create your own custom kabob mix.
• Garlic. Four cloves, no less. Go ahead and up the amount if you have a house of serious garlic lovers.
• Salt and Pepper. Kabob marinade essentials.

For the Vegetables:

• Zucchini and Yellow Summer Squash. Cut these into 1/2-inch coins. No need to peel them first.
• Bell Peppers. Red are my favorite. Core them, then cut them into 1-inch pieces.
• Red Onions. Quarter, then cut into 1-inch pieces.
• Cherry Tomatoes. A yummy, vibrant addition to almost any chicken skewer. Thread them through the stem end.

Garnishes:

• Lemon Juice. I almost hate to call this one optional because it adds so much brightness. It’s my most recommended addition.
• Fresh Herbs. That bundle of [parsley/dill/thyme] you bought a few days ago for a different recipe and still have leftover? Chop it up and sprinkle it on your kabobs.
• Feta Cheese. Our Greek chicken kabobs just became a little more Greek. Salty, creamy, and just plain DELISH, you’ll be glad you added it.

The Directions

1. Get Ready. Cut the chicken into bite-sized pieces and whisk the marinade ingredients together.

2. Marinate. Add the marinade to a bowl or ziptop bag with the chicken. Let the chicken marinate, and soak the skewers.

3. Thread. Place the chicken and vegetables on the skewers.
4. Cook. Grill the kabobs over medium-high heat (about 375 degrees F), until the chicken is cooked through. ENJOY!

Recipe Variations

• How to Make Chicken Kabobs in the Oven. Bake the chicken in the oven at 450 degrees F for 25 to 30 minutes, turning them once halfway through. Since the chicken isn’t touching the oven directly like it does on a grill grate, a higher temperature is needed.
• How to Use Different Types of Grills. If making chicken kabobs on a charcoal grill, propane grill, or natural gas grill, the temperature you should grill chicken kabobs at is about 375 degrees F (medium-high heat).

Storage Tips

• To Store. Refrigerate leftover chicken and veggies (removed from the skewers) in an airtight container for up to 3 days.
• To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F until hot. You can also reheat the chicken and vegetables in the microwave.
• To Freeze. Remove the skewers, then freeze leftover chicken and vegetables in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The vegetables may become watery and soggy once thawed, but they will still be tasty.

What to Serve with Grilled Chicken Kabobs

• Grains. A bed of Lemon Rice is a delicious complement to this dish. White rice, brown rice, farro, or cauliflower rice would also work well.
• Bread and Hummus. Serve the kabobs with some warm pita bread and hummus for dipping. For something a little different, try my Edamame Hummus.
• Salad. Top a bed of chopped romaine, arugula, or spinach with a drizzle of a creamy dressing or vinaigrette and the chicken kabobs. I like ranch or a simple vinaigrette like the one in my Italian Farro Salad. Green Goddess Dressing would be delicious too. Or, add the chicken to my Greek Salad.
• Garlic Yogurt Sauce. Check out the Greek Yogurt Tzatziki Sauce in my cookbook!

Recommended Tools to Make this Recipe

• Instant Read Meat Thermometer. The best way to check if your chicken is done.
• Grill Tongs. The essential grilling tool.
• Extra Large Cutting Board. Chop your chicken and vegetables without running out of space.

How Long to Marinate Chicken for Kabobs

One of the biggest challenges I run into when making kabobs (or any grilled meat) is building in time for the meat to marinate.

These grilled chicken kabobs need just 30 minutes! This amount of time is easy to accomplish while you are prepping other elements of the meal.

• Start with the chicken marinade, then set it aside to let it do its tasty thang.
• Move on to chopping the vegetables.
• Tidy up your kitchen and check Instagram. Before you know it, the chicken and vegetable kabobs are ready to grill.

The chicken can rest in the marinade for as little as 30 minutes and for a maximum of three hours. After three hours, the meat will start to break down.

If you are trying to get ahead on the recipe, chop and prep the ingredients but wait to add the marinade to the chicken until closer to the time when you plan to grill.

Tips for Skewering with Success

You can make this grilled chicken kabob recipe with metal skewers or wooden skewers.

• If using metal skewers like these or these, be sure not to touch the skewer ends after the kabobs are cooked, as they will be HOT. Use a hot pad or tongs to hold the skewer end while you remove the chicken and vegetables from them prior to eating.
• If using wooden skewers like these, soak the skewers in water for 20 minutes prior to grilling to prevent them from catching on fire. (Trust me, they will catch if you skip this step.)
• My other big skewer tip is do not crowd the vegetables and chicken together too tightly when threading. The chicken and vegetable pieces can lightly touch, but you want to make sure the heat can circulate so that the chicken cooks through.

How Long to Grill Chicken Kabobs

The length of time needed to grill this chicken kabob recipe will vary depending upon the size of your chicken pieces and how much the temperature of your grill fluctuates.

• Plan on about 10 to 15 minutes total, turning the skewers a few times throughout so that they brown nicely on all sides.
• The chicken is cooked when it reaches an internal temperature of 165 degrees F on an instant read thermometer and the juices run clear when a piece of chicken is cut.

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Chicken Kabobs

This grilled chicken kabob recipe pairs juicy chicken with a rainbow of vegetables and a Mediterranean-inspired marinade. A summer favorite!

Course Main Course

Cuisine American, Greek, Mediterranean

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 4 servings, 8 kabobs

Calories 276kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound boneless skinless chicken breasts about 2 large breasts
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons honey
• 4 cloves garlic minced
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme or dried rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 small red onion quartered into 1-inch pieces
• 1 small zucchini ends trimmed and sliced into 1/2-inch coins
• 1 small summer squash ends trimmed and sliced into 1/2-inch coins
• 1 red bell pepper seeded and cut into 1-inch pieces
• Canola oil for grilling
• 1 large lemon cut into wedges (optional but way better if it’s included)

For Serving:

• Chopped fresh herbs of choice (parsley and dill are two of our favorites)
• Crumbled feta cheese

Instructions

• Cut the chicken breasts into 1-inch pieces and place in a large ziptop bag, shallow baking dish, or bowl.
  
• In a separate bowl or liquid measuring cup, whisk together the olive oil, vinegar, honey, garlic, oregano, thyme, salt, and pepper.
  
• Pour over the chicken and stir to coat (or seal the bag, removing as much air as possible, and “squish” to coat). Place in the refrigerator to marinate for 30 minutes or up to 3 hours (do not let the chicken sit for longer or the vinegar will cause it to break down). If using wooden skewers, place the skewers in water to soak for at least 20 minutes.
  
• When ready to grill, preheat the grill to medium-high heat (about 375℉). Brush the grill grates with canola oil or coat with nonstick grill spray.
• Thread the kabobs: Thread a piece of chicken onto the skewer (shake off the excess marinade when removing it from the bag. Add alternating pieces of the red onion, zucchini, yellow squash, and red bell pepper until you've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers, then discard the excess chicken marinade.
  
• Grill the chicken until fully cooked through and the juices run clear, about 10 to 15 minutes, turning the skewers every few minutes so that each side has grill marks. Transfer to a serving plate and squeeze the lemon over the top. Sprinkle with fresh herbs and feta. Serve warm.

Video

Notes

• TO STORE: Refrigerate leftovers for up to 3 days. I love to use them to top salads for lunch throughout the week.
• TO MAKE IN THE OVEN: To make chicken kabobs in the oven, see the blog post above for suggestions.

Nutrition

Serving: 2 skewers | Calories: 276kcal | Carbohydrates: 11g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 73mg | Fiber: 2g | Sugar: 8g

Related Recipes

Grilling makes everything taste better! Here are some more recipes you can throw on the grill for easy summer dinners:

Seafood

Shrimp Kabobs

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Grilled Naan Pizza with Strawberry Chicken and Avocado

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Buckwheat is a nutritious grain-like seed with an earthy flavor that can be used as a wheat or other grain substitute. By following my guide below, you’ll gain the confidence and knowledge needed to make buckwheat on the stove for delicious and healthy buckwheat dishes in your own kitchen.

What is Buckwheat?

If you’re looking to expand your culinary horizons and add a healthy twist to your meals, look no further than buckwheat.

This versatile grain, despite its misleading name, is not a form of wheat at all!

In fact, it belongs to the family of pseudo-cereals and offers a host of health benefits.

From its high protein content to its gluten-free nature, buckwheat has become a popular choice for those seeking a nutritious and delicious addition to their diet.

Buckwheat has a distinct earthy flavor and a triangular shape.

It can be cooked and enjoyed in various forms, such as groats (whole grains), flour, noodles, or used as an ingredient and recipes like buckwheat porridge, Buckwheat Pancakes, and more.

Buckwheat can make a great addition to stir-fries and salads, or be served as a side dish.

Health Benefits of Buckwheat

Buckwheat offers a range of health benefits due to its nutrient composition and unique properties. Here are some notable health benefits of buckwheat:

• Gluten-free. Buckwheat is naturally gluten-free, making it suitable for people with gluten sensitivities or those following a gluten-free diet. It provides a nutritious alternative to wheat-based products.
• Nutrient-rich. Buckwheat is packed with essential nutrients, including fiber, protein, vitamins (B-complex vitamins, vitamin E), and minerals (magnesium, copper, manganese, phosphorus). Buckwheat is also a great source of potassium.
• Heart Health. Buckwheat contains rutin, a flavonoid known for its potential to support cardiovascular health. Rutin helps to improve blood flow, reduce inflammation, and promote healthy blood vessel function.*
• Blood Sugar Management. The fiber and protein content in buckwheat contributes to a slower release of glucose into the bloodstream, promoting balanced blood sugar levels. This could make buckwheat beneficial for individuals with diabetes or those looking to manage their blood sugar.
• Digestive Health. The high fiber content of buckwheat supports healthy digestion and acts as a prebiotic.
• Antioxidant Properties. Buckwheat contains antioxidants, such as phenolic compounds and flavonoids, which help protect cells from damage caused by harmful free radicals. Antioxidants have been linked to a reduced risk of chronic diseases, including certain types of cancer and age-related conditions.
• Lower Cholesterol Levels. Studies suggest that buckwheat may help lower cholesterol levels. The fiber and compounds like plant sterols in buckwheat can inhibit the absorption of cholesterol in the body.

Should I Toast My Buckwheat?

Toasting buckwheat can add a delightful nutty flavor and enhance its overall taste. However, toasting buckwheat is a matter of personal preference and depends on the specific recipe or dish you are preparing.

• Flavor Enhancement. Toasting buckwheat in a dry skillet or pan before cooking can bring out its natural nutty flavor. This toasting process adds depth and richness to the grain, enhancing the overall taste of your dish.
• Texture. Toasting buckwheat can also impact its texture. It can make the grains slightly firmer and give them a pleasant, chewy texture.
• Recipe Considerations. Toasting is particularly beneficial for dishes where the nutty flavor can complement and enhance other ingredients. For example, toasted buckwheat can work well in salads, stir-fries, or as a base for pilafs.
• Cooking Time. Toasting buckwheat may slightly increase its cooking time as the grains become firmer.

That being said, toasting buckwheat is not mandatory.

If you prefer a milder flavor or are short on time, you can skip the toasting step and cook the buckwheat as is. It will still provide you with its nutritious benefits and can be enjoyed in various dishes.

How to Make Buckwheat on the Stove

The Ingredients

• Buckwheat. The most common type you’ll find in most grocery stores is raw untoasted or toasted buckwheat groats. (I like Bob’s Red Mill.)
• Water. The rice-to-buckwheat ratio is critical. It’s 2:1 (2 parts water to 1 part buckwheat).

The Directions

1. Toast the Buckwheat (Optional). Toast the buckwheat groats in a dry skillet.

2. Rinse the Buckwheat. Use a fine mesh strainer and rinse until the water runs clear.

2. Boil the Water Then Add the Buckwheat. Make sure your saucepan can hold the buckwheat and water without boiling over.
3. Cover and Simmer. Allow to simmer for about 13-15 minutes, or until all of the water has been absorbed. 

3. Remove from Heat and Fluff with a Fork. Remove from heat and after 10 minutes, fluff and top with fresh herbs as desired. ENJOY!

Storage Tips

• To Store. Let the buckwheat cool before storing in an airtight container. Refrigerate cooked buckwheat for up to 5 days.
• To Reheat. Add the buckwheat and a small amount of water or broth (or an ice cube!) to a microwave-safe bowl and microwave for 1-2 minutes until reheated.
• To Freeze. Freeze cooked, cooled buckwheat in a freezer-safe storage container for up to 3-6 months. Thaw overnight in the refrigerator before reheating.

Ways to Use Buckwheat

• Salads. Add a scoop of buckwheat to any salad for a boost of filling fiber and nutrition. Or swap it for other whole grains like wheatberries or the quinoa in this Quinoa Salad.
• Main Dishes. Add cooked buckwheat to Italian Stuffed Peppers.
• Stir Fries. Buckwheat can make a great swap in stir-fries. Serve buckwheat with Teriyaki Chicken Stir Fry,  Tofu Stir Fry, or any of these other stir fry recipes.

Recommended Tools to Make this Recipe

• Mesh Strainer. Perfect for rinsing grains like buckwheat and rice.
• Wooden Spoons. The best wooden spoons.
• Measuring Cups. Perfect for getting the buckwheat-to-water ratio.

Buckwheat Tips and Tricks

• Rinse. This removes any debris and helps the buckwheat cook up with a better final texture.
• Ratios and Cooking Times. Remember the proper water-to-buckwheat ratio and cooking times for various buckwheat preparations. The ratio is 2:1 water to buckwheat. (So 2 cups water for every 1 cup of buckwheat).
• Enhance the Flavor. Experiment with adding herbs, spices, and seasonings to elevate the taste of your buckwheat dishes.
• Storage and Shelf Life. Store buckwheat in a cool, dry place for 2 to 3 months, or freeze for 6 months or longer.
• Consider Toasting. Toasting buckwheat is an optional step but it does build extra flavor if you’re looking to maximize your buckwheat experience.

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How to Cook Buckwheat

Guide to how to cook buckwheat on the stove. A nutritious, gluten free grain-like seed with an earthy flavor, use it for salads, soups, sides and more!

Course Side Dish

Cuisine American, European, Mediterranean

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4 cups cooked

Calories 171kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cups of water
• 1 cup buckwheat toast if raw*, or use toasted buckwheat
• Chopped fresh cilantro parsley or herbs of choice (optional)
• 1/4 teaspoon kosher salt optional
• 1 tablespoon unsalted butter optional

Instructions

• In a medium-large sauce pan, bring the water to a boil over high heat.
• Rinse the buckwheat: Place buckwheat in a mesh strainer and rinse under cold water until water runs clear.
  
• Once the water is boiling, add buckwheat, salt, and butter (if using) and stir to combine.
  
• Reduce the heat to low and cover the saucepan. Allow to simmer for about 13-15 minutes, or until all of the water has been absorbed.
• Once the buckwheat is fully cooked, remove the saucepan from the heat and let it sit for 5-10 minutes with the lid still on. This will allow the buckwheat to absorb any remaining moisture and become fluffy.
• After 10 minutes, remove the lid and fluff with fork. Avoid too much stirring to prevent buckwheat from becoming mushy. Top with herbs as desired.
  

Optional Step:

• *Toast buckwheat (recommended for raw buckwheat groats) before cooking: Heat a dry skillet over medium heat, add the rinsed buckwheat and toast for 3-5 minutes, stirring frequently until the grain turns golden brown.
  

Notes

*OPTIONAL STEP: Toast buckwheat (recommended for raw buckwheat groats) before cooking: Heat a dry skillet over medium heat, add the rinsed buckwheat and toast for 3-5 minutes, stirring frequently until the grain turns golden brown.

 

• TO STORE: Let the buckwheat cool before storing in an airtight container. Refrigerate cooked buckwheat for up to 5 days.
• TO REHEAT: Add the buckwheat and a small amount of water or broth (or an ice cube!) to a microwave-safe bowl and microwave for 1-2 minutes until reheated.
• TO FREEZE: Freeze cooked, cooled buckwheat in a freezer-safe storage container for up to 3-6 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1 cup cooked | Calories: 171kcal | Carbohydrates: 30g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Potassium: 196mg | Fiber: 4g | Sugar: 0.003g | Vitamin A: 87IU | Calcium: 12mg | Iron: 1mg

*Health benefits of buckwheat found on healthline.com.

Farro is a delicious and versatile ancient grain that is great addition to salads, soups, and grain bowls. Follow the simple steps below to make perfect farro on the stovetop every time.

Farro (pronounced “FAR-oh”) has been cultivated for thousands of years in the Mediterranean and Middle East.

Farro is a member of the wheat family, but it is a whole grain, which means it has not been hybridized or genetically modified like modern wheat varieties.

This makes farro a healthier alternative to refined grains, which have been stripped of their nutrient-rich bran and germ.

Farro is versatile and easy to prepare, making it a popular ingredient for home cooks and professional chefs alike.

It has an earthy and nutty flavor and a pleasantly chewy texture.

It makes a fun change of pace from Brown Rice and can be used in many of the same ways.

Cook and serve farro as a side dish, or use it as a base for hearty and healthy meals (like Summer Strawberry Farro Salad, and Italian Farro Salad).

Health Benefits of Farro

In addition to its delicious taste and versatility in cooking, farro also offers a range of health benefits. Here are a few reasons why you might want to add farro to your diet.

• High in Nutrients. Farro is a good source of several important nutrients, including protein, fiber, vitamins B and E, and minerals such as iron, zinc, and magnesium.
• Good for Digestion. Farro is high in fiber, which is important for keeping the digestive system healthy and functioning properly. Fiber can also help to reduce cholesterol levels and promote feelings of fullness.
• Heart-Healthy. Farro is a good source of complex carbohydrates, which can help to regulate blood sugar levels and reduce the risk of heart disease. The magnesium in farro has been shown to help lower blood pressure.*
• Gluten-Friendly. While farro is a type of wheat, it is an ancient grain that is lower in gluten than modern wheat varieties. This makes it a good option for people with mild gluten sensitivities who can tolerate small amounts of gluten in their diet.

Types of Farro

There are three main types of farro: whole, pearled, and semi-pearled. Each type is processed differently, which affects its nutritional value, cooking time, and texture.

• Whole Farro. The least processed form of farro. Whole farro is made of the entire grain, including the bran, germ, and endosperm. Whole farro takes longer to cook than other types of farro, but it is the most nutrient-dense and has the highest fiber content. Whole farro takes about 30-40 minutes to cook.
• Semi-Pearled Farro. Semi-pearled farro has been polished to remove some of the bran and germ. Pearled farro has a lower fiber content, a slightly lighter texture and nuttier flavor, and shorter cooking time than whole farro.
• Pearled Farro. Pearled farro has been processed to remove most of the bran and some of the germ, leaving only the starchy endosperm. Pearled farro has a slightly lighter texture and shorter cooking time than whole farro, but it also has a lower fiber content. Pearled farro takes 15-20 minutes to cook.

Should I Soak My Farro?

Soaking farro is not required, but it can help to reduce the cooking time and some say it improves the texture of the cooked grain.

Others also say that soaking the farro can also help to make it more digestible by breaking down some of the complex carbohydrates and proteins that can be difficult to digest.

• If you are using whole farro, you can soak for a few hours or overnight. Place farro in a bowl or pot and enough water to cover the grain, then cover with a lid. Refrigerate and soak for a few hours or overnight before cooking.
• Note that if you soak farro, it will only require 10-15 minutes of simmering.
• Pearled and semi-pearled farro have already had some of their outer layers removed, which can make them cook faster and absorb liquid more easily, so they don’t necessarily need to be soaked.

How to Make Farro on the Stove

The Ingredients

• Farro. Whole, pearled, or semi-pearled farro. Pick your favorite or the most accessible type of farro, but cooking times may vary. I most often purchase Bob’s Red Mill farro.
• Water. The rice-to-farro ratio is critical.

The Directions

1. Rinse the Farro. Use a fine mesh strainer and rinse until the water runs clear.

2. Boil the Water Then Add the Farro. Make sure your saucepan can hold the farro and water without boiling over.
3. Cover and Simmer. Cook farro until it’s pleasantly chewy (15-20 minutes for pearled farro, 20-30 for semi-pearled, or 40 for whole farro). The farro will be al dente.

3. Drain and Fluff with a Fork. Top with fresh herbs as desired. ENJOY!

Storage Tips

• To Store. Let the farro cool before storing in an airtight container. Refrigerate cooked farro for up to 5 days.
• To Reheat. Add the farro and a small amount of water or broth (or an ice cube!) to a microwave-safe bowl and microwave for 1-2 minutes until reheated.
• To Freeze. Freeze cooked, cooled farro in a freezer-safe storage container for up to 3-6 months. Thaw overnight in the refrigerator before reheating.

Ways to Use Farro

• Salads. Add a scoop of farro to any salad for a boost of filling fiber and nutrition. Or swap it for other whole grains like wheatberries or the quinoa in this Quinoa Salad.
• Risotto. Instead of rice, make whole grain Farro Risotto,
• Main Dishes. Add cooked farro to Italian Stuffed Peppers; the Italian Turkey Sausage Skillet with Farro, Greens, and Beans in The Well Plated Cookbook is another favorite.
• Stir Fries. Farro can make a great rice-swap in stir-fries. Serve farro with Teriyaki Chicken Stir Fry,  Tofu Stir Fry, Bourbon Chicken, or any of these other stir fry recipes.

Recommended Tools to Make this Recipe

• Mesh Strainer. Perfect for rinsing grains like farro and rice.
• Wooden Spoons. The best wooden spoons.
• Measuring Cups. Perfect for getting the farro-to-water ratio.

Farro Tips and Tricks

• Rinse. This removes any debris and helps the farro cook up with a better final texture.
• Mind Your Farro Type. Depending on the kind of farro you choose (whole, pearled, or semi-pearled), and whether or not you soak it, your cook time will vary, but the general method applies to all varieties.
• Consider Toasting. Toasting farro is an optional step but it does build extra flavor if you’re looking to maximize your farro experience.
• Season. Adding a few pinches of kosher salt to the farro as it cook will enhance its flavor.

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How to Cook Farro

How to cook farro on the stove, plus ways to use farro and easy farro recipes. Farro is a delicious, healthy, and versatile whole grain!

Course Side Dish

Cuisine American, Mediterranean

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3 cups cooked

Calories 235kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 cups of water
• 1 cup uncooked farro whole, pearled, or semi-pearled
• Chopped fresh cilantro parsley or herbs of choice (optional)

Instructions

• In a medium-large sauce pan, bring the water to a boil over high heat.
• Rinse the farro. Place farro in a mesh strainer and rinse under cold water until water runs clear.
  
• Once the water is boiling, add farro and stir to combine. Reduce heat, cover, and simmer until farro is tender and chewy (15-20 minutes for pearled farro, 20-30 for semi-pearled, or 40 for whole farro). The farro will be al dente.
  
• Drain farro. Drain away the excess water and then return the farro to saucepan. Fluff with a fork. Top with herbs as desired.
  

Optional Step:

• If you are using whole farro, you can soak for a few hours/overnight. Place farro in a bowl/pot and enough water to cover the grain, then cover with a lid. Refrigerate and soak for a few hours or overnight before cooking.
  
• Cook as directed above, however, this method will only require 10-15 minutes of simmering.

Notes

• TO STORE: Let the farro cool before storing in an airtight container. Refrigerate cooked farro for up to 5 days.
• TO REHEAT: Add the farro and a small amount of water or broth (or an ice cube!) to a microwave-safe bowl and microwave for 1-2 minutes until reheated.
• TO FREEZE: Freeze cooked, cooled farro in a freezer-safe storage container for up to 3-6 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1 cup cooked | Calories: 235kcal | Carbohydrates: 52g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Potassium: 187mg | Fiber: 10g | Sugar: 1g | Vitamin A: 15IU | Calcium: 29mg | Iron: 2mg

*Health benefits of farro found on healthline.com.

“Spread the love” is going literal (and deliciously snackable!) with this Chocolate Hummus. Sound odd? Stay with me here. It’s thick and creamy, lightly sweet, and made for dipping with fruit, pretzels, graham crackers, or my preferred consumption method: from the bowl with a spoon.

My first chocolate hummus experience was at a friend’s house.

She’d bought a container of Trader Joe’s chocolate hummus (apparently, it has a bit of a cult following), and I took a tiny bite out of pure curiosity.

My verdict was a progressive one.

• First, it tasted different (like Avocado Brownies), but not in a bad way.
• Then it was quite enjoyable.
• Then I started piling it onto my plate with what would probably be regarded as bad manners.

Basically, I was hooked from that moment onward and knew I needed to create a homemade chocolate hummus recipe ASAP.

About Chocolate Hummus

If you’re new to the chocolate hummus game, you may be wondering when and how to serve chocolate hummus.

You can serve it as an appetizer with fruit and pretzels, or as a dessert with graham crackers or shortbread cookies.

I especially love to bring it to parties because it’s unique and unexpected (like my favorite Edamame Hummus).

Another reason I love to bring this recipe to parties: chocolate hummus is healthy for you overall, especially when compared to other typical party dishes.

• Chickpeas are high in fiber and protein, and they contain several vitamins and minerals.
• Tahini offers tons of vitamins, minerals, and antioxidants.
• Maple syrup sweetens the hummus naturally, and it also offers tons of antioxidants.
• What you serve chocolate hummus with makes it healthy, too, especially if you add fruit.

This recipe is a nice way to sneak a healthy option into any spread (as are these Sweet Potato Brownies). It’s also naturally vegan, gluten-free, and dairy-free.

How to Make Chocolate Hummus

Unbeknownst to those at your table, this creamy and healthy chocolate hummus recipe isn’t just loaded with plenty of chocolate flavor but PACKED with protein, fiber, and the natural sweetness of maple syrup.

Fool them next with this healthy Avocado Chocolate Mousse.

The Ingredients

• Chickpeas. The key to the creamy texture and richness. Choose low-sodium canned chickpeas or cooked garbanzo beans for this hummus. For another chickpea dessert, try these Chickpea Blondies.
• Cocoa Powder. The main event for scrumptious chocolatey goodness!
• Tahini. Deliciously savory and creamy. Depending on which grocery store you visit, tahini can be located in a couple of different places. Most often, you will find it near the nut butter or in the international/ethnic aisle.

• Maple Syrup. For natural sweetness! You can easily adjust the amount to suit your tastes. If you don’t need the chocolate hummus vegan, you can use honey.
• Espresso Powder. This is my secret to intensifying the chocolate flavor of any recipe. It’s optional, but if you are a serious dark chocolate lover, I highly recommend it.
• Vanilla. Vanilla + chocolate = dream team!

The Directions

1. Add the tahini and cocoa powder to the bowl of a food processor. Drizzle hot water over the cocoa, then puree it until smooth. Pour in the maple syrup and puree again.
2. Add the remaining ingredients, and puree once more. If needed, adjust the sweetness and consistency to your tastes.
3. Serve the hummus in a bowl with dippers of choice. ENJOY!

Storage Tips

• To Store. Place leftover hummus in an airtight storage container in the refrigerator for up to 10 days.
• To Freeze. Store chocolate hummus in an airtight freezer-safe storage container in the freezer for up to 3 months. Before serving, let thaw overnight in the refrigerator and stir well.

What to Serve with Chocolate Hummus

Round out your appetizer spread with more of these dippable delights.

Dips

Roasted Red Pepper Dip

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Dips

7 Layer Taco Dip

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Dips

Greek Layer Dip

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Recommended Tools to Make This Recipe

• Food Processor. For perfectly smooth and creamy hummus.
• High-Powered Blender. If you don’t have a food processor, you could also try using a quality blender instead.
• Measuring Spoons. Double-sided measuring spoons = less dishes to wash.

Be the cool kid at your next gathering who brings the chocolate hummus.

No one has to know it’s healthy chocolate ;)

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Chocolate Hummus

This healthy chocolate hummus recipe is made entirely in a food processor. A vegan, gluten free, and dairy free snack for chocolate lovers.

Course Appetizer, Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 143kcal

Author Erin Clarke / Well Plated

Ingredients

• 1/4 cup tahini
• 1/3 cup cocoa powder plus 1 tablespoon
• 2 tablespoons hot water plus additional as needed
• 6 tablespoons maple syrup plus additional to taste
• 15 ounces low sodium chickpeas rinsed and drained, or 1 1/2 cups cooked garbanzo beans (1 can)
• 1/2 teaspoon instant espresso powder optional; will yield a more intense chocolate flavor
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt
• For serving: pretzels strawberries, sliced green apple, dried apricots, banana chips, grapes

Instructions

• To the bowl of a food processor fitted with a steel blade, add the tahini and cocoa powder, placing the cocoa directly on top of the tahini. Drizzle the hot water on top of the cocoa. Puree until smooth.
  
• Pour in the maple syrup. Puree again, then scrape down the bowl.
• Add the chickpeas, espresso powder, vanilla, and salt. Puree for 3 to 4 minutes, stopping the bowl to scrape down the bowl halfway through. Taste and blend in additional maple syrup if you’d like the hummus sweeter. Once you have it as sweet as you like, if it is thicker than you would like, blend in an additional 1 to 2 tablespoons water. It should be thick and creamy, but still “dippable.”
  
• Transfer the hummus to a serving bowl. Serve with dippers of choice and dive in!
  

Notes

• TO STORE: Place in an airtight storage container in the refrigerator for up to 10 days.
• TO FREEZE: Store chocolate hummus in an airtight freezer-safe storage container in the freezer for up to 3 months. Before serving, let thaw overnight in the refrigerator and stir well. 

Nutrition

Serving: 1(of 8), about 1/4 cup | Calories: 143kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Potassium: 199mg | Fiber: 4g | Sugar: 9g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

Related Recipes

More healthy snacks for chocolate lovers.

Snacks

Energy Balls

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Snacks

No Bake Granola Bars

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Desserts

Chocolate Quinoa Bark

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The incredible egg strikes again with this overnight Crockpot Breakfast Casserole loaded with Mediterranean veggies, cheese, and bacon. No need to wake up at the crack of dawn to get brunch ready for your guests. The slow cooker does all the work while you sleep in and dream.

You wake up, you walk downstairs, and before you lies an incredible, filling, and wholesome breakfast ready and waiting for you.

No, you’re not at the Four Seasons. You’re not even at Grandma’s house.

You’re home, and this bountiful crockpot breakfast casserole (hopefully with a side of Overnight French Toast) is yours for the taking.

I do regret that you will have to walk from your bedroom to the kitchen to enjoy it.

I promise the slight inconvenience will be worth your effort!

Why I Love This Easy Overnight Breakfast Casserole

During the week, I keep it light with Overnight Steel Cut Oats or a Greek Yogurt Smoothie.

Weekends, however, leave me craving something heartier and more indulgent.

When I’m not in the mood for something sweet (like French Toast Sticks), nothing sounds more comforting and satisfying than a heaping serving of an overnight breakfast bake with bacon, gooey fontina cheese, and TONS of vegetables.

The best part? You won’t have to wait on this easy crockpot breakfast casserole.

The prep happens the night before, so in the morning, it’s ready the moment you are!

How to Make Crockpot Breakfast Casserole

This slow cooker breakfast casserole recipe is a savory, Mediterranean version of overnight French toast (like my favorite Overnight Blueberry French Toast) with gooey cheese, bacon, and vegetables in lieu of sweet or fruity ingredients.

The Ingredients

• Eggs. What can you do with an extra dozen eggs? Make an overnight crockpot breakfast casserole, of course!
• Cheese. Use one “melty” cheese and one “crumbly” cheese for a nice variety of textures and flavors. I opted for fontina for the melty cheese and feta for the crumbly.

• Mediterranean Vegetables. Canned artichokes, spinach (frozen chopped spinach keeps it quick and easy), and sweet red bell pepper give this slow cooker breakfast scramble Mediterranean flair.

• Bacon. Guaranteed to make any day feel like the weekend. While egg casserole with bacon is my favorite, you can swap browned sausage or cubed cooked ham if you like.

• Bread. A baguette or artisan sourdough loaf is my favorite. If you use a whole-grain option, make sure the taste of the wheat isn’t too pronounced or it will overtake the more delicate flavors of the vegetables and cheeses.

• Dijon Mustard + Cayenne. A little of each adds depth and gives the egg casserole a true “I could be eating this in a restaurant” effect.

The Directions

1. Line your slow cooker with a disposable liner.

2. Cook the bacon until crisp.

3. Sauté the red pepper and shallot until softened.

4. In a bowl, whisk together the eggs, milk, mustard, and spices.

5. Layer the bread, vegetables, and cheese in the slow cooker.

6. Pour the egg mixture over the ingredients and sprinkle with bacon.
7. Cook the crock pot breakfast casserole for 7 to 8 hours on LOW. Slice and serve. ENJOY!

Storage Tips

• To Store. Store egg casserole in an airtight storage container in the refrigerator for up to 3 days.
• To Reheat. Reheat casserole in a casserole or similar baking dish in the oven at 350 degrees F until hot. You can also gently rewarm leftovers in the microwave on a microwave-safe plate until warmed through.
• To Freeze. You can freeze an egg casserole! Place leftover casserole in an airtight, freezer-safe storage container in the freezer for up to 2 months. You can also wrap individual portions and freeze them so that you can thaw one portion at a time. Let thaw overnight in the refrigerator before reheating.

What to Serve with Crockpot Breakfast Casserole

Salads

Fruit Salad

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Breakfast & Brunch

Baked Bacon in the Oven

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Muffins

Healthy Blueberry Muffins

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Recommended Tools to Make this Recipe

• Slow Cooker. This version switches to “keep warm” to deter overcooking.
• Slow Cooker Liner. Helps keep the casserole from sticking to your slow cooker.
• Instant Read Thermometer. The best way to tell if your casserole is done.

My Favorite Crockpot

This 6-quart slow cooker has great programmable features, plus a locking lid that is ideal for transporting it full to homes of family and friends.

Get on AMazon

(Almost) room service, at your service!

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Crockpot Breakfast Casserole

This easy overnight crockpot breakfast casserole with bread, bacon, and cheese is the BEST slow cooker breakfast casserole recipe.

Course Breakfast

Cuisine American, Mediterranean

Prep Time 30 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 30 minutes minutes

Servings 8 servings

Calories 380kcal

Author Erin Clarke / Well Plated

Ingredients

• 6 slices center-cut bacon cut into bite-size pieces
• 1 medium red bell pepper seeded and 1/4-inch-diced (about 1 cup)
• 1 medium shallot finely chopped (about 1/4 cup) or 1/4 cup finely chopped yellow onion
• 12 large eggs
• 2 cups nonfat milk
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cayenne pepper
• 4 cups cubed day-old baguette cut into 3/4-inch pieces (about 6 1/2 ounces)
• 10 ounces frozen chopped spinach thawed and squeezed as dry as possible
• 14 ounces canned artichoke hearts drained, roughly chopped, and patted dry
• 1 cup shredded fontina cheese or similar melty cheese, such as provolone or mozzarella
• 4 ounces block-style feta crumbled

Instructions

• For easy cleanup, line a 6-quart slow cooker with a disposable slow cooker liner and coat the liner with nonstick spray.
• In a large cast-iron skillet or similar large, thick-bottomed pan, cook the bacon over medium-low heat, until the fat has rendered and the bacon pieces are crisp, about 10 minutes. (Resist the temptation to rush it, or the bacon will burn.) With a slotted spoon, remove the bacon to a paper-towel-lined plate. Discard all but 1 tablespoon of bacon fat from the skillet.
• Return the pan to the stove and heat over medium. Add the bell pepper and shallot. Sauté until the pepper is softened, about 6 minutes. Remove from the heat.
• In a large bowl, whisk the eggs, milk, mustard, salt, black pepper, and cayenne until the whites and yolks are completely incorporated and the eggs are slightly foamy.
• To assemble the casserole, arrange the bread cubes in the bottom of the slow cooker in an even layer. Top with half of the bell pepper mixture, then half of the spinach (break up any clumps to scatter it over the top), artichoke hearts, and fontina. Repeat with the remaining bell peppers, spinach, artichoke hearts, and fontina. Top with the feta.
• Carefully pour the egg mixture over the top. If needed, use the back of a large spoon to push down the bread and cheese so that they are mostly submerged in the liquid. Sprinkle the bacon on top.
• Cook on LOW for 7 to 8 hours, or until the eggs are set. Remove the casserole (still in the liner) from the slow cooker and transfer it to a large plate. Let cool in the liner for 10 minutes, then carefully remove the liner. Slice and serve.

Video

Notes

• TO STORE: Store breakfast casserole in an airtight storage container in the refrigerator for up to 3 days.
• TO FREEZE: You can freeze crockpot egg casserole! Place leftover casserole in an airtight, freezer-safe storage container in the freezer for up to 2 months. You can also wrap individual portions and freeze them so that you can thaw one portion at a time. Let thaw overnight in the refrigerator before reheating.
• TO REHEAT: Reheat casserole in a casserole or similar baking dish in the oven at 350 degrees F until hot. You can also gently rewarm leftovers in the microwave on a microwave-safe plate until warmed through.

 

Nutrition

Serving: 1(of 8) | Calories: 380kcal | Carbohydrates: 21g | Protein: 25g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 318mg | Potassium: 447mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5336IU | Vitamin C: 21mg | Calcium: 288mg | Iron: 3mg

Related Recipes

While sweet breakfasts always have a place in my heart, sometimes a crowd-pleasing savory breakfast is the way to go. Here are some of my favorite savory breakfast recipes:

Savory Breakfasts

Savory Crepes

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Goat Cheese Quiche

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Sweet Potato Hash

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This easy and simple Lemon Rice is ready to report for side dish duty!

I’ve noticed a common denominator with many of my main dishes: I almost always recommend serving them with rice.

From Chicken Tikka Masala and Poached Salmon to Garlic Butter Shrimp and Grilled Cod, all are main dishes that I suggest serving with brown rice (Instant Pot Brown Rice is an easy way to make it).

To make meals more special, especially if you are looking for a healthy starch to pair alongside a simple protein (like Baked Salmon in Foil), step up your grain game with lemon rice.

It’s among my favorite healthy rice recipes because it’s creamy, satisfying, and easy to pair with everything from salmon, shrimp, chicken, and more.

.

How to Make the BEST Lemon Rice Ever

With a few simple ingredients and a saucepan (an Instant Pot or rice cooker will also do), you can make this insanely flavorful and creamy lemon rice. It instantly elevates any meal (try it with Grilled Salmon in Foil) to a whole other level of scrumptiousness!

The Ingredients

• Brown Rice. Use any kind you like. Long-grain brown rice is what I usually have around (it’s perfect for Chicken Fried Rice), but you can use basmati rice or short-grain brown rice instead.

• Lemon Juice + Zest. For the brightest lemon flavor, add lemon to rice twice: in the rice’s cooking liquid so it absorbs the flavor AND in the finished fluffy rice for an extra burst. (Double up on the lemon and serve this recipe with Baked Lemon Chicken.)

• Parsley. For a fresh-tasting finish of herbaceous flavor.

• Kosher Salt. Salt is a critical ingredient in cooking any kind of grain, from Steel Cut Oats to just about any pasta recipe. It won’t make the rice taste salty; instead, using kosher salt makes rice taste less bland and like its best version of itself.
• Coconut Oil. Adding just a tiny bit of fat makes this a creamy lemon rice recipe with just the right touch of richness and unctuousness.

• Coconut Water. If you’ve never made rice with coconut water, prepare to be amazed. Cooking rice with coconut water doesn’t impart a strong coconut taste; rather, it makes this simple lemon rice creamy.

The Directions

1. Rinse and drain the rice. Bring the rice, coconut water, salt, and coconut oil to a boil.
2. Cover and simmer over low heat for 45 minutes (or however long your bag of rice suggests). If it starts to stick or become dry, add extra coconut water.

3. Remove the rice from the heat, add the lemon zest and juice, then fluff with a fork.

4. Let it rest for a few minutes, then stir in the herbs. ENJOY!

Storage Tips

• To Store. Store leftovers in an airtight container in the refrigerator for up to 5 days.
• To Reheat. Gently rewarm rice in a saucepan on the stovetop over medium-low heat. Stir frequently, and add splashes of coconut water or regular water as needed if the rice becomes dry. You can also reheat it in the microwave.
• To Freeze. If you want something to do with lots of rice (leftovers are always a good thing), you can freeze it. Freeze rice in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Lemon Rice

Salmon recipes are by far my favorite type of main dish to serve with lemon rice. It’s a classic pairing that just cannot be beat!

Seafood

Baked Salmon

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Seafood

Lemon Pepper Salmon

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Seafood

Blackened Salmon

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Recommended Tools to Make this Recipe

• Citrus Juicer. You can add lemon juice to rice to flavor it, and this tool makes it easy.
• Instant Pot. My favorite tool for making rice recipes.
• Saucepan. If you’re making your lemon rice on the stove, this pan is perfect.

What dish will you serve with this easy lemon rice? Personally, I’m going for one of these healthy salmon recipes first!

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Lemon Rice

The BEST lemon rice recipe! This simple lemon rice is the perfect healthy rice recipe to serve with salmon, chicken, shrimp, and more.

Course Side Dish

Cuisine American, Greek, Indian

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 6 servings, about 3 cups

Calories 148kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 cup brown rice
• 1 3/4 cups coconut water plus a few additional tablespoons as needed (or swap unsalted vegetable or chicken broth)
• 1 tablespoon coconut oil
• 1/4 teaspoon kosher salt plus additional to taste
• Zest and juice of 1 medium lemon about 1/4 cup juice
• 2 tablespoons Italian parsley minced (or any herbs you love*)

Instructions

• Rinse and drain the rice. Combine the rice, coconut water, salt, and coconut oil in a medium saucepan and bring to a boil.
  
• Cover with a tight-fitting lid, reduce the heat to a low simmer, and cook for 45 minutes. Check a few times, especially towards the end as the rice cooks. If at any point it looks like it is becoming dry or sticking, splash in additional coconut water as needed.
• Remove from the heat. Add the lemon zest and lemon juice, and then fluff with a fork to combine.
  
• Cover and let rest for 10 minutes. Stir in the parsley. Enjoy warm.
  

Notes

• *INGREDIENT NOTE: Feel free to change this recipe up with any herbs you love or have on hand, or simply omit them. I like parsley, dill, or thyme with Greek recipes and fish or shrimp. Cilantro and/or mint is delicious for Thai or Indian recipes.
• TO MAKE IN THE INSTANT POT: Use 1 cup rice and 1 1/4 cups coconut water; cook on HIGH pressure for 22 minutes, then let the pressure release naturally for 15 minutes. Add the lemon juice and zest after it finishes cooking. Rest the lid back on the Instant Pot and let it sit a few minutes for the juice to absorb and the flavors to marry.
• TO MAKE IN A RICE COOKER: Refer to your machine’s directions. Add the lemon juice and zest at the end.
• TO STORE: Store leftovers in an airtight storage container in the refrigerator for up to 5 days.
• TO REHEAT: Gently rewarm rice in a saucepan on the stovetop over medium-low heat. Stir frequently, and add splashes of coconut water or regular water as needed if the rice becomes dry. You can also reheat in the microwave.
• TO FREEZE: Freeze rice in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1of 6, about 1/2 cup cooked | Calories: 148kcal | Carbohydrates: 27g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Potassium: 269mg | Fiber: 2g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 1mg

Related Recipes

More fantastic, wholesome grain-based side dish recipes you can pair with just about anything:

Salads

Roasted Sweet Potato Quinoa Black Bean Salad

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Slow Cooker

Slow Cooker Wild Rice Pilaf with Corn and Basil

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Stir Fries

Quinoa Fried Rice with Chicken and Vegetables

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It’s all Greek Salad to me, and I couldn’t be more pleased with the translation! Crunchy, chunky, vibrant veggies and creamy feta come to life in a light, herby Mediterranean dressing.

Traditional Greek salad consists of raw veggies like juicy tomatoes, crisp cucumber, bell pepper, and red onions tossed in an herby vinaigrette with feta cheese and olives.

The pieces are left large and no other ingredients are added; traditional Greek salad does not contain lettuce.

Of course, if you’ve ever seen it on a restaurant menu (haven’t we all?), you know there are many types of Greek salads and the definition is subject to interpretation.

• I’ve seen all manners of Mediterranean-inspired additions like greens, artichokes, crushed-up pita chips, and even pimento peppers.
• Proteins like chicken and chickpeas are other popular additions (just like in Mediterranean Chickpea Salad).

How to Make Greek Salad

Today’s easy Greek salad recipe is my favorite version.

It has the best Greek salad dressing and heaps of colorful veggies.

The simple Greek salad ingredients are *mostly* traditional, with two deviations:

• Romaine. I like my Greek salad ingredients with lettuce, there I said it. Call it “Mediterranean Greek salad” instead if you must.
• Capers. While optional, their brininess gives the salad an additional dimension of depth.

The Ingredients

• Romaine. While this ingredient is not an element in traditional Greek salad, I love adding some romaine lettuce. It helps make it a little more satisfying, adds crunch, and gives the dressing something to cling to. Plus, romaine is packed with vitamins, fiber, and calcium.
• Red Onion. Adds a bite to the salad. Soak it in water first to take away a little of the harshness.
• Cucumber. Refreshing, crunchy, and hydrating.
• Tomatoes. Cherry or grape tomatoes add little bursts of sweetness that are essential to this Greek salad.
• Green Bell Pepper. Another fresh, crunchy element. Bell peppers are also a great source of vitamin C and iron.
• Kalamata Olives. A huge flavor component in Greek salad. Kalamata olives are deliciously salty and richly flavored.
• Capers. Another non-traditional addition that I love. Capers are salty, tangy, and have a slight lemon flavor.
• Feta. Large chunks of feta is the creamy addition that takes this salad to the next level and makes it the best Greek salad recipe.

• Greek Salad Dressing. This Mediterranean dressing is made of classic ingredients like olive oil, a splash of red wine vinegar (or fresh lemon juice if you prefer), and garlic star in this simple, light dressing. This traditional Greek salad dressing complements the other ingredients without overpowering them.

The Directions

1. Soak the red onion in water.

2. Whisk the Greek salad dressing ingredients together.

3. Toss the lettuce and part of the dressing in a large bowl.

4. Toss all the vegetables together, finishing the salad with part of the feta, salt, and pepper. ENJOY!

Storage Tips

• To Store. Refrigerate leftovers in an airtight container. Greek salad will last in the refrigerator for up to 2 days. 

What to Serve with Greek Salad

• Chicken. Air Fryer Chicken Breast and Baked Chicken Breast pair well with Greek salad.
• Stuffed Peppers. Keep with the Mediterranean theme and serve this salad with Greek Stuffed Peppers.
• Bread. A slice of No Knead Focaccia would be scrumptious with this salad.
• Sandwich. Enjoy your salad with Greek Crock Pot Sloppy Joes or a Vegan Burger.
• Fish. Grilled Swordfish or Baked Salmon would be delicious.

Recommended Tools to Make this Recipe

• Liquid Measuring Cup. You can measure and mix ingredients in this tool.
• Salad Spinner. Perfect for washing the romaine.
• Sharp Chef’s Knife. The tool you need to chop all the salad ingredients.

Greek salad, whether as a main or side dish, you are speaking my language!

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Greek Salad

Traditional Greek salad is simple and vibrant. Fresh tomatoes, cucumber, red onion, olive and feta, tossed in an herby salad dressing.

Course Salad

Cuisine Greek

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 236kcal

Author Erin Clarke / Well Plated

Ingredients

For the Salad:

• 1/2 cup thinly sliced and halved red onion
• 1 head romaine lettuce tough ends trimmed and roughly chopped into 1-inch pieces
• 1 English cucumber halved lengthwise, seeded, and sliced 1/4-inch thick
• 1 pint grape or cherry tomatoes halved
• 1 green bell pepper cored and cut into 1-inch cubes
• 2/3 cup Kalamata olives pitted (leave whole)
• 1 tablespoon capers drained (optional)
• 8 ounces feta cheese cut into 1/2-inch cubes (for best results, use feta in brine), divided
• Fresh herbs (while not necessary, any extra dill or parsley you have on hand would taste great)

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 small garlic clove grated or finely minced
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper

Instructions

• Place the red onion in a small bowl and cover with cold water. Let sit at least 5 minutes, then drain (this removes some of the harsh bite).
  
• In a small bowl or liquid measuring cup, stir together the dressing: olive oil, red wine vinegar, garlic, salt, oregano, and black pepper.
  
• Place the romaine in a large bowl and drizzle lightly with the dressing. Toss to coat.
  
• Add the cucumber, cherry tomatoes, bell pepper, black olives, capers, and drained red onion. Drizzle with a little more dressing then toss gently to combine.
  
• Last, add 3/4 of the feta, and toss very gently. Add salt and pepper to taste. Sprinkle the remaining feta over the top. Divide between serving bowls and serve with additional dressing as desired.

Video

Notes

• TO STORE: Refrigerate leftover salad in an airtight storage container for up to 2 days. 

Nutrition

Serving: 1(of 6) | Calories: 236kcal | Carbohydrates: 13g | Protein: 8g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 34mg | Potassium: 596mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9823IU | Vitamin C: 41mg | Calcium: 255mg | Iron: 2mg

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